Recipe Video
Ingredients
- 1 cup water
- 1 cup uncooked brown rice
- 2 tablespoon olive oil, divided
- 1/4 red onion, diced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 2 cup spinach, washed and chopped
- 1 can (14 ounces) low-sodium black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 jalapeño, minced
- 2 cup cooked chicken breast (optional), diced
- 1 teaspoon taco seasoning
- 1 lime, juiced (about 2 tablespoons)
- Salt and Pepper, to taste
Directions
Combine rice and water in a heavy bottomed pot.
Bring to a boil and add salt, reduce to a simmer and cover, and let simmer for 35 minutes.
Keep covered and all to sit for 15 minutes and fluff with a fork and set aside.
While the rice is cooking, heat sauté pan over medium heat and add 1/2 tablespoon olive oil.
Add the sliced onions, bell pepper, greens and minced garlic. Cook until lightly caramelized, then lightly toss in the greens at the end to wilt. Remove from heat and set up aside
Clean out the sauté pan. Heat the pan again over medium heat, add 1/2 tablespoon olive oil.
Add black beans, jalapeño, 1/4 cup salsa, and diced chicken (if using). Cook until heated through, adding 1 tablespoon of water as needed to prevent sticking.
Season with salt, pepper, and taco seasoning. Remove from heat and set aside.
Portion rice (about 1/2 cup) into 4 serving bowls then pour pepper and onion on top of the rice. Layer on the bean/chicken mixture. Top each bowl with remaining salsa and a squeeze of lime.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Chicken breasts are leaner than chicken thighs. In a 3 oz serving of each, chicken breast provides 140 calories and 3 grams of total fat, whereas chicken thighs provide 170 calories and 9 grams of fat. Both are equally delicious!
A traditional Mexican burrito is actually only made with a few ingredients like meat, beans, and cheese. Making this dish in a bowl instead of a tortilla provides a healthier option.
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